Description
These creamy, dreamy cheesecake cups are the ultimate no-stress dessert. Layered with a crunchy graham cracker base, fluffy cream cheese filling, and fresh strawberries, they’re perfect for last-minute gatherings, summer treats, or anytime you want dessert without turning on the oven.
Ingredients
Base:
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½ cup graham cracker crumbs
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2 tbsp unsalted butter, melted (optional)
Filling:
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8 oz (1 block) full-fat cream cheese, softened
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½ cup powdered sugar
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1 cup whipped topping (like Cool Whip), thawed
Topping:
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1 cup fresh strawberries, diced
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Extra strawberries for garnish
Optional twists:
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Lemon zest or juice
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Chocolate wafer or Oreo crumbs for the base
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Mixed berries
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Dairy-free substitutes for vegan versions
Instructions
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Prepare the Base:
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Mix graham cracker crumbs and melted butter (if using) until slightly sticky.
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Divide 1.5–2 tbsp per cup, pressing gently into the bottom.
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Make the Filling:
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Beat cream cheese until smooth. Add powdered sugar and mix until fully combined.
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Gently fold in whipped topping, turning the mixture until just combined.
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Assemble Cups:
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Spoon or pipe filling over the crust in each cup.
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Top with diced strawberries, leaving a little space for garnish.
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Chill:
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Refrigerate at least 20–30 minutes to set. Longer chilling (2–3 hours) improves texture and flavor melding.
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Serve:
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Top with extra strawberries and optional garnishes like mint, lemon zest, or graham cracker crumbs. Serve in clear cups for a layered effect.
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Notes
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Runny Filling: Ensure cream cheese is fully softened and whipped topping is thawed, not melted. Chill briefly in the freezer if needed.
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Make Ahead: Assemble and refrigerate up to 24 hours. Add fresh garnish just before serving.
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Substitutions: Use digestive biscuits, vanilla wafers, shortbread, or crushed pretzels for the base. Frozen strawberries must be thawed and drained thoroughly.